Low Carb Vegan

After spending all summer running outside and eating pretty much whatever I wanted, I quickly realized that as soon as I cut back on my weekly mileage, my high carb diet no longer worked. I felt puffy almost immediately. I’m also way too lazy to maintain a diet that requires me to run 25 miles a week to stay in shape, so I decided it was time to learn how to fuel my body in a different way.

I’ve also had issues with rapid blood sugar fluctuation for my whole adult life. My typical day would consist of numerous energy highs and crashes with many low blood sugar episodes that left me feeling shaky, faint, and irritable. I always thought caffeine was the culprit, but even after many long-term caffeine-free periods in my life, nothing ever really made me feel better.

I’ve been hearing about keto and low carb diets a lot recently, and at first blush I thought they sounded like a living hell. What would I do without all my favorite foods like pizza and sushi?? However, after feeling swollen and tired for weeks, I became willing to give the low carb life a try. The potential health benefits are vast and include a lot more than losing weight. Low carb diets promise steady blood sugar, lowered insulin levels, and converting your body’s energy source to fats and proteins instead of carbs, which is said to produce better energy levels and mental clarity. I decided to give it a try.

For vegans, it’s harder to go low carb than for meat eaters or even vegetarians, but it’s not impossible!!! I’ve been researching recipes and will be posting galleries of what I eat each day to help motivate me to stay on top of this diet!

After a few days of eating as low carb as possible, I can say that I feel a little weird, but actually much better in general. I have not had a single blood sugar crash or high, and I feel steady. I think the “weird” feeling is my body not knowing what to do without such an ample supply of glycogen, so I’m excited to see how I feel as the week goes on. Here’s what I ate today:

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Breakfast: Chia seed pudding made with almond and coconut milk topped with raspberries and cacao nibs.
Lunch: Tofu, Spinach, and Cauliflower “rice” stirfry. Cauliflower raw florets with Bitchin’ Sauce on the side.
Dinner: Zucchini noodles with chorizo seitan, tomatoes, and vegan pesto sauce. Avocado with jalepeno salt on the side.
Dinner snacks: Raw cauliflower and carrots with Bitchin’ Sauce, and the best pickles, ever.
Snack: Kite Hill almond yogurt with hemp seeds, chia seeds, and cacao nibs.

Food & Diet Personal

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